Subscribe Today

Steak Your Claim

Steak Your Claim

Steak Your Claim

STORY BY
PHOTOGRAPHY BY

Steak Your Claim

STORY BY
PHOTOGRAPHY BY
‘‘

Recipe from the article “London’s Game Plan,” featured in the April/May 2020 issue. 

INGREDIENTS
(Serves 3)

    • 1 larder trim strip loin (6 inches)
    • 2 cups unsalted butter
    • Vegetable oil, to coat
    • Table salt, for seasoning
    • Sea salt and freshly ground black pepper, to taste

Cooking times may vary depending upon altitude, kitchen equipment, type of meat, and desired doneness. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning. According to US government guidelines, safe internal temperatures are 145F for steak, 165F for poultry and ground poultry, and 160F for ground beef, pork, veal, or lamb.

TO PREPARE:

1. Place the unsalted butter in a saucepan over high heat. Cook until melted and the milk solids and clarified butter have split.

2. Reduce the heat to low and simmer for 15 to 30 minutes until all the solids have caramelized and the pan has a deep nutty (butterscotch) aroma. Note: It is important to constantly whisk to avoid a layer of it burning to keep the butter moving so that it browns instead.

3. Pass the contents through a fine-mesh sieve.

4. Preheat the oven. For a medium-rare steak, preheat the oven to 140F. For a more well-done steak, set the oven to 170F.

5. Place a frying pan over high heat and leave to get piping hot.

6. Gently massage a drizzle of oil over the steak and sprinkle with plenty of table salt.

7. Sear each side of the steak in the pan until you see a nice golden crust forming, around 2 to 3 minutes on each side. If you have a small piece of striploin (from a roe deer or calf), you may not be able to cook for as long—instead just cook for 30 to 60 seconds on each side to get a little color on the meat.

8. Remove the steak from the pan, place on a small tray, and bake for 10 to 20 minutes, depending on thickness, until desired doneness. If it is not quite firm or cooked enough, stick it back in the pan for another 2 minutes on each side.

TO SERVE:

Warm the brown butter back into a liquid in a pan over low to medium heat. Slice the steak length-wise on a chopping board, and drizzle brown butter over the top. Season with sea salt and freshly-cracked black pepper, and serve.

Steak Your Claim This article is published in the issue.
Click here to purchase this black issue
Intrested in buying other back issues?
Click here
FILED IN:
ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

Filed In: ,

Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

Being at Brays

Filed In: , , , ,

Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

Curated Fashions

Filed In: , ,

After spending more than eight years in the UK running retail shops, Ramona Brumby of Atlanta’s The London Trading Company came home. “My passion is anything to do with décor,......

Inside the October-November 20...

Filed In:

This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

Filed In: , , , ,

Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

Filed In: , , ,

Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

You may also like

Sturdy Brothers Waxed Canva...

This portable piece is handcrafted to last a lifet...

Viski Solid Copper Shot Gla...

These shot glasses are hand crafted and feature an...

Filson Desert Iron Knife

This Filson Folding Knife is handmade in Seattle w...

Steak Your Claim

Recipe from the article “London’s Game Plan,” featured in the April/May 2020 issue. 

INGREDIENTS
(Serves 3)

    • 1 larder trim strip loin (6 inches)
    • 2 cups unsalted butter
    • Vegetable oil, to coat
    • Table salt, for seasoning
    • Sea salt and freshly ground black pepper, to taste

Cooking times may vary depending upon altitude, kitchen equipment, type of meat, and desired doneness. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning. According to US government guidelines, safe internal temperatures are 145F for steak, 165F for poultry and ground poultry, and 160F for ground beef, pork, veal, or lamb.

TO PREPARE:

1. Place the unsalted butter in a saucepan over high heat. Cook until melted and the milk solids and clarified butter have split.

2. Reduce the heat to low and simmer for 15 to 30 minutes until all the solids have caramelized and the pan has a deep nutty (butterscotch) aroma. Note: It is important to constantly whisk to avoid a layer of it burning to keep the butter moving so that it browns instead.

3. Pass the contents through a fine-mesh sieve.

4. Preheat the oven. For a medium-rare steak, preheat the oven to 140F. For a more well-done steak, set the oven to 170F.

5. Place a frying pan over high heat and leave to get piping hot.

6. Gently massage a drizzle of oil over the steak and sprinkle with plenty of table salt.

7. Sear each side of the steak in the pan until you see a nice golden crust forming, around 2 to 3 minutes on each side. If you have a small piece of striploin (from a roe deer or calf), you may not be able to cook for as long—instead just cook for 30 to 60 seconds on each side to get a little color on the meat.

8. Remove the steak from the pan, place on a small tray, and bake for 10 to 20 minutes, depending on thickness, until desired doneness. If it is not quite firm or cooked enough, stick it back in the pan for another 2 minutes on each side.

TO SERVE:

Warm the brown butter back into a liquid in a pan over low to medium heat. Slice the steak length-wise on a chopping board, and drizzle brown butter over the top. Season with sea salt and freshly-cracked black pepper, and serve.

You may also like

The Glorious Grouse Muirbur...

Recipe by Mac & Wild. Other recipes featured in t...

Behind the Scenes: Stuffed ...

Recently, we got to spend time with Stacy Lyn Harr...

Bacon-Wrapped Maple Quail w...

Recipe by Chef Denny Corriveau. Recipe featured in...